• Servings: 4
• Preparation Time: 35
• 1 1/2 cups cooked and cooled fresh or frozen yellow corn kernels
• 1/3 cup chopped red sweet pepper
• 1/4 cup snipped fresh chives or thinly sliced green onions
• 3 Tbsp. thinly sliced fresh basil
• 2 Tbsp. pure maple syrup
• 2 tsp. finely shredded lemon peel (set aside)
• 2 Tbsp. lemon juice
• 1/4 tsp. salt
• 1 1/2 cups fresh blueberries
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 4 4- to 5-oz. fresh skinless salmon fillets
• Nonstick cooking spray
• Lemon slices and/or fresh basil sprigs (optional)

1. In a large bowl combine corn, sweet pepper, chives, basil, syrup, lemon juice and 1/4 teaspoon salt. Add blueberries; toss gently to combine.
2. In a small bowl combine lemon peel, cumin, 1/2 teaspoon salt, and the black pepper. Sprinkle mixture over salmon fillets, rubbing in with your fingers. Lightly coat both sides of salmon fillets with nonstick spray.
3. For a charcoal grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.)
4. Serve grilled salmon with corn salad. Garnish with lemon slices and/or fresh basil sprigs.

Better Homes & Gardens Recipe Category Winner: Good and Healthy, by Priscilla Yee of Concord, Calif.